Hydrosol: Vegan Dairy Alternatives

Thursday, May 10th, 2018 |
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Hydrosol’s individual stabilising and texturing systems—Stabisol—provides products properties that are very similar to those of products made from cow’s milk. This includes fermented desserts based on alternatives like almond milk that do not contain any animal milk components, soy or gluten.

The functional system of modified starch, hydrocolloids and plant fibres lets manufacturers adjust their products to get a texture comparable to yogurt. With the Stabisol range, manufacturers can produce a creamy, smooth consistency and authentic flavours that are characteristic of vegan creamed cheese alternatives. Other possible products include vegan desserts for children, and milk-free drinks for athletes and seniors.